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Carrot-Pumpkin Muffins

Carrot Pumpkin Muffins

Light and fluffy Carrot-Pumpkin Muffins seasoned with pumpkin pie spice and made with healthful shredded carrots, honey and applesauce.


1-1/2 cup whole wheat flour
1-1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 egg or 1/4-cup fat free liquid egg substitute
1 cup canned pumpkin
3/4 cup honey
2 tablespoons applesauce
1 tablespoon olive oil
1 cup shredded carrots


Preheat the oven to 350-degrees. Coat a 12-cup muffin pan with cooking spray.

In a large bowl, mix the flour, pumpkin pie spice, baking soda and baking powder.

In a medium bowl, which the egg, pumpkin, honey, applesauce and oil until smooth. Add to the flour mixture and stir just until combined. Do not over-mix. Fold in the carrots. Spoon into the pan.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out almost clean. Remove from the pan and cool on a rack.

Nutrition Information

Recipe makes 12 muffins.
Serving size: 1 muffin
Calories: 145; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: >18mg; Sodium: 93mg; Carbohydrates: 31g; Protein: 3g; Fiber: 3g

Did You Know?

In the American diet, carrots are the leading source of beta-carotene, which the body converts into the active form of vitamin A as needed.

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